1. First, coat the chicken with the extract water of lime.
2. Second, puree all of the seasoning and stir-fry them.
3. Third, add the chicken into the pan and give some salt. Mix the season with chicken well. Give a little water and let the seasoning be absorbed by the chicken. Cook it until the water runs out.
4. Fourth, take a place (a big bowl) to mix the flour with the seasoning (teaspoon of coriander, half teaspoon of white pepper, 1 cm ginger and galangal, salt, 1 teaspoon of baking soda).
5. Fifth, then, dip the chicken into the white part of the eggs and coat it with the flour. Do this step for 3 or 4 times to make the chicken covered by the thick flour.
6. Sixth, prepare the frying pan. Heat the oil. When the oil becomes hot, put the chicken into it.
7. Seventh, cook the chicken until the colour is brown.
8. Eighth, drain the fried chicken on tissue in order the oil is absorbed by it.
9. Finally, the crispy fried chicken is ready to serve.

The chicken must be fried in ‘deep frying’. It means that it needs much oil to dip all the chicken. This way could make the chicken well-cooked outside and inside. Make sure that the oil is really hot.

1 Firstly, add all of the liquid layer ingredients and then stir them well. Add the
yolk and some water. Stir it again. After that, put it into the refrigerator.
2. Next, add all of the dried layer ingredients.
3. Then, coat the chicken with the garlic, white pepper, and salt. Wait for ten minutes so that the seasoning is absorbed in the chicken.
4. After that, roll the chicken on the dried layer and dip it in the liquid layer. Do this step for 3 times to make the thick layer.
5. Next, heat the oil in the frying pan and then put the chicken in it. Fry the chicken until the colour is gold.
6. Finally, drain the chicken and serve it.